Taste Of Home Christmas Jam Recipe Recipe For Chili

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CLASSIC CHILI



Classic Chili image

Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
Tortilla chips, optional

Steps:

  • In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

SPARKLING HOLIDAY JAM



Sparkling Holiday Jam image

This Strawberry-Cranberry Jam is delightful. It looks beautiful in a jar with a ribbon in a Christmas basket.

Provided by ARANDYGAIL

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 96

Number Of Ingredients 5

2 ½ quarts strawberries, coarsely chopped
1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
2 (2 ounce) packages powdered fruit pectin
1 teaspoon margarine
5 pounds white sugar

Steps:

  • Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
  • In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
  • Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 25.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 24.5 g

HOMEMADE CHRISTMAS JAM



Homemade Christmas Jam image

A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! -Marilyn Reineman, Stockton, California

Provided by Taste of Home

Time 45m

Yield 12 half-pints.

Number Of Ingredients 10

3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 package (12 ounces) frozen unsweetened raspberries, thawed
9 cups sugar
1/4 cup lemon juice
1/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

CHRISTMAS WHITE CHILI



Christmas White Chili image

Dreaming of a white Christmas? Try this chili decked with red and green veggies! -Catherine Nickelson, Scandia, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 medium onions, chopped
2 garlic cloves, minced
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
4 cans (4 ounces each) chopped green chiles
2 jars (8 ounces each) roasted sweet red peppers, drained and finely chopped
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon pepper
1/2 teaspoon hot pepper sauce
2 cups sour cream
1 cup heavy whipping cream
Optional: Chopped roasted sweet red peppers, ripe avocado and green onions

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onions in batches; cook and stir 4-5 minutes or until chicken is no longer pink and onions are tender. Add garlic; cook 1 minute longer. Stir in beans, broth, green chiles, red peppers, seasonings and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened., Remove from heat. Stir in sour cream and whipping cream. If desired, serve with toppings.

Nutrition Facts : Calories 482 calories, Fat 24g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 1488mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 10g fiber), Protein 30g protein.

CHRISTMAS JAM



Christmas Jam image

I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. -Jo Talvacchia, Lanoka Harbor, New Jersey

Provided by Taste of Home

Time 35m

Yield about 14 half-pints.

Number Of Ingredients 4

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries, thawed
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

TOMATO CHILE JAM



Tomato Chile Jam image

If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.

Provided by Julia Moskin

Categories     brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies

Time 1h15m

Number Of Ingredients 7

28-ounce can plum tomatoes, diced (look for best quality)
3 to 6 fresh red chile peppers
4 large garlic cloves, chopped
Fresh ginger, a 3-inch piece, peeled and chopped
1/4 cup fish sauce
1/2 cup vinegar (like rice, wine or cider)
1 cup sugar

Steps:

  • Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
  • Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
  • Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
  • When cool, transfer to containers or jars, and keep refrigerated.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams

CHRISTMAS JAM (PECTIN VERSION)



Christmas Jam (Pectin Version) image

posted by request - I haven't tried this one yet. Adapted from Taste of Home magazine. NOTE: This recipe assumes knowledge of proper hot water bath canning techniques. Makes approximately 14 half pints.

Provided by HeatherFeather

Categories     Strawberry

Time 50m

Yield 14 half pint jars

Number Of Ingredients 4

2 (20 ounce) packages frozen strawberries or 2 1/2 quarts fresh strawberries, hulled
1 lb cranberries, fresh or frozen
5 lbs granulated sugar
2 (3 ounce) envelopes liquid fruit pectin

Steps:

  • Using a food processor, grind up the berries until smooth.
  • Place in a large stockpot with sugar and pectin and stir to coat.
  • Bring to a full, rolling boil and keep it boiling for 1 minute (use a timer) stirring the entire time.
  • Remove from heat immediately and let cool 5 minutes (use the timer again).
  • Skim off any foam that has risen to the top.
  • Pour into clean, hot, sterilized canning jars, leaving 1/4" space at the top of each jar.
  • Put on caps and process 15 minutes in a hot water canning bath.
  • Remove from canning bath with sterile canning tongs and let cool upside down overnight, making sure each jar has properly sealed.

Nutrition Facts : Calories 671.6, Fat 0.3, Sodium 3.2, Carbohydrate 173, Fiber 3.5, Sugar 167.3, Protein 0.7

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.

Provided by Carla Bruss

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h40m

Yield 192

Number Of Ingredients 7

4 ¼ cups diced rhubarb
4 ¼ cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
½ teaspoon butter
10 cups white sugar
12 half-pint canning jars with lids and rings

Steps:

  • Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g

WHITE CHRISTMAS CHILI



White Christmas Chili image

For a surefire way to add extra warmth to your holiday get-together, dish up Angela Biggin's delightfully different chili. "It wins compliments whenever I serve it," she writes from her Lyons, Illinois kitchen. "Be sure to garnish it with bright peppers or herbs -that makes it look really festive."

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 12-14 servings (3 quarts).

Number Of Ingredients 12

1 pound dried navy beans
6 cups turkey or chicken broth
1 cup chopped onion
4 garlic cloves, minced
1 teaspoon white pepper
1/2 teaspoon crushed red pepper flakes
1/4 to 1/2 teaspoon curry powder
1/4 teaspoon ground cumin
2 pounds turkey or chicken breast, cooked and cubed
1 can (15-1/4 ounces) white sweet corn
1 cup heavy whipping cream
Chopped green and sweet red peppers, optional

Steps:

  • Place beans in a large saucepan or Dutch oven; cover with water. Bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1-4 hours or until beans are softened. Drain and rinse beans; return to the pan. Add broth, onion, garlic and seasonings. , Cover and simmer for 1-1/2 hours or until beans are tender. Add turkey and corn; simmer for 15 minutes. Add cream just before serving; heat through. If desired, garnish individual servings with peppers.

Nutrition Facts :

CHRISTMAS JAM



Christmas Jam image

Number Of Ingredients 4

2 (20-ounce) packages whole frozen strawberries or 2-1/2 quarts fresh strawberries
1 pound fresh or frozen cranberry
5 pounds sugar
2 (3-ounce) pouches liquid fruit pectin

Steps:

  • Grind strawberries and cranberries in a food processor or grinder place in a large kettle. Add sugar. Bring to a full rolling boil boil for 1 minute. Stir in pectin return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool for 5 minutes skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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